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Nicoise Salad

Nicoise Salad

Nicoise Salad

Serves 4

500g whole baby waxy potatoes
200g green beans, trimmed and blanched
300g tin Callipo tuna in oil , drained
½ punnet cherry tomatoes
½ 180g jar pitted Salvagno olives
1 47.5g tin Ortiz anchovies
3 eggs, hard boiled and quartered
Freshly ground black pepper to taste

For dressing:

¼ cup extra virgin olive oil (EVO)
2 tsp Forum Cabernet Sauvignon vinegar
1 tsp Martin Pouret mustard
Maldon sea salt  and freshly ground black pepper
Pinch sugar

 

Boil potatoes in salted water until tender (approximately 18 – 20 minutes). Whisk together dressing ingredients or shake in a jar. While still warm, halve potatoes and toss with dressing.

To assemble: Place potatoes on platter and arrange beans on top. Flake tuna over vegetables and add tomatoes and olives.  Season with pepper. Decorate with anchovies and eggs and drizzle with any remaining dressing. Serve with Sabato egg mayonnaise if desired.

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Sabato


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